Fluffy Orange-Mace Hard Sauce
NOTE: The
secret to this sauce is to add the spirits quite slowly; otherwise,
the sauce may thin out. Use lemon zest in place of orange if
desired.
1/2 pound (2 sticks) unsalted butter, softened
3 cups confectioners' sugar
Grated zest of 1 large orange
1/2 teaspoon ground mace
1/4 teaspoon salt
1/3 cup brandy or Cognac
2 tablespoons sweet sherry (cream or Amontillado)
INSTRUCTIONS:
1. Combine butter, sugar, zest, mace, and salt in large bowl with electric mixer set at low speed; gradually increase speed to medium-high and beat until mixture is fluffy and looks almost white, 7 to 10 minutes. Scrape down sides of bowl.
2. Combine brandy and sherry in measuring cup. With mixer running, very slowly dribble in spirits until well combined. Turn mixture into airtight container and refrigerate for up to 1 week. Bring refrigerated sauce to room temperature before transferring to serving dish or it will separate.